Meatballs in sauce with carrots and peas

To prepare meatballs in sauce with carrots and peas combine the minced turkey meat AIA's Choice with Parmesan, egg and salt. The secret to having incredibly soft meatballs is to enrich the dough with softened bread.

So put some stale bread in a bowl and sprinkle it with milk: if the milk is not enough, also add a little water. Let the bread rest just long enough to become very soft: then squeeze it slightly to remove the excess milk and add it to the mixture. 

At this point there is another fundamental step for the success of the meatballs in sauce: the creation of the meatballs. Flour your hands and take a generous spoonful of mixture.

Roll it between the palms of your two hands, applying slight pressure: to ensure that the meatballs do not crumble during cooking, you will need to dedicate a few seconds to this step. When the meatballs have a spherical shape and are well compact, place them on a slightly floured plate. Be careful to space the meatballs apart from each other. 

Then flour the meatballs and let them rest while you clean and cut the carrots into strips. 

At this point brown the meatballs with a spoonful of oil in a non-stick pan together with the carrots. When the carrots have softened a bit, add the peeled tomatoes or, if you prefer, the tomato puree and the fine peas and cook for about ten minutes over medium heat, stirring gently until the sauce thickens.  

Salt to taste. If you prefer to use raw peas or frozen ones, add them at the beginning of cooking.